CARBS!

sunnyside1213

They have lots of potassium. I put plain yogurt on mine.

ChristineS_51

Floury jacket potatoes are high on the glycaemic index, so turn to sugar in the body very quickly. Reduce the GI by eating a small portion (?half a potato) with sources of protein, healthy fats and fibre. Or switch to sweet potatoes or waxy new potatoes in their skins if you like those.

"Floury"??? Potatoes? Flour is a ground up grain...There is no "flour" in them.

"Floury" potatoes is a description that means they are older, drier, they are great for making chips, roasting, mashing etc., New potatoes tend to be more "juicy"/moister, better for cooking in their jackets etc.

Thinking about it ..... there are lots of different types of potato, Nadine, Delaware, etc - I wonder if any are better or worse in calories? Question for the Potato Marketing Board :laugh:

Just found this website (Australian) haven't looked at recipes etc but might be interesting?

http://www.westernpotatoes.com.au/

75in2013

The only thing you are not supposed to eat is broccoli. Broccoli is the devil!

MoreBean13

If potatoes were that bad, there wouldn't be Irish people around today.

Firefox7275

Floury jacket potatoes are high on the glycaemic index, so turn to sugar in the body very quickly. Reduce the GI by eating a small portion (?half a potato) with sources of protein, healthy fats and fibre. Or switch to sweet potatoes or waxy new potatoes in their skins if you like those.

"Floury"??? Potatoes? Flour is a ground up grain...There is no "flour" in them.

Floury or waxy - texture of different varieties of potato generally used for different culinary purposes, how do you yanks describe them? Some varieties make better eating as new potatoes in skins, some make better fries or jacket potatoes.

nml2011

Potatoes are great.

Now sweet potato chocolate pudding is just awesome!!